Coconut Rice With Edamame Recipe

Name: Coconut Rice With Edamame
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed; 1 tablespoon sesame oil; 2 tablespoons olive oil; 1 tablespoon sesame seeds; 1 teaspoon chili powder; 1 teaspoon garam masala; salt and ground black pepper to taste; 2 cubes shrimp bouillon; 2 1/2 cups water; 2 small limes, juiced; 2 cups uncooked jasmine rice; 1/2 cup coconut milk; 3/4 cup shredded coconut, toasted

Servings: persons

1 (16 ounce) package frozen shelled edamame (green soybeans), thawed
1 tablespoon sesame oil
2 tablespoons olive oil
1 tablespoon sesame seeds
1 teaspoon chili powder
1 teaspoon garam masala
salt and ground black pepper to taste
2 cubes shrimp bouillon
2 1/2 cups water
2 small limes, juiced
2 cups uncooked jasmine rice
1/2 cup coconut milk
3/4 cup shredded coconut, toasted

1
Preheat oven to 450 degrees F (230 degrees C).
2
Spread thawed edamame in a roasting pan and drizzle with sesame oil and olive oil; sprinkle with sesame seeds, chili powder, garam masala, salt, and black pepper. Toss to combine and spread out evenly.
3
Roast edamame in the preheated oven until slightly browned in spots, about 20 minutes. Stir edamame after 10 minutes, then after 5 more minutes. Remove from oven and set aside.
4
Place shrimp bouillon cubes, water, and lime juice in a large saucepan and bring to a boil.
5
Stir in jasmine rice, cover saucepan, and simmer over low heat until liquid has absorbed, 15 to 20 minutes. Fluff rice with a fork.
6
Remove from heat and stir in coconut milk, roasted edamame, and toasted coconut. Season to taste with salt and black pepper if desired.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (16 ounce) package frozen shelled edamame (green soybeans), thawed, 1 tablespoon sesame oil, 2 tablespoons olive oil, 1 tablespoon sesame seeds, and more.

Yes, Coconut Rice With Edamame falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Rice With Edamame

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions